Creamy Cheesy Spinach Rice Food

CREAMY CHEESY SPINACH RICE

Steps:

• In medium saucepan, add water and next 7 ingredients.
• Heat over medium high heat, covered with tight-fitting lid, until it comes to a boil. Stir, recover, turn down to LOW, and let simmer for 16 minutes. *Do not lift lid while simmering!
• When time is up, remove lid, quickly stir in cheeses, mayo and spinach, and recover.
• Let sit for 5-8 minutes.
• When cheeses have melted and are soft, re-stir until creamy and cheeses are stirred in evenly. Serve hot.

EASY ONE-POT CREAMY SPINACH RICE

Steps:

• Begin by heating a heavy-bottom pot such as a Dutch oven over medium-high heat. Add the butter and diced onion and saute until translucent and fragrant, about 5 minutes.
• Add the uncooked U.S.-grown medium grain rice and lightly toast. Then add 3 cups of the low-sodium stock, reserving 1 cup. Add the heavy cream and Boursin cheese, stirring to fully combine. Bring to a low simmer and reduce the heat to avoid scorching.
• Simmer, uncovered, for 10 minutes or until the rice thickens, stirring occasionally.
• After 10 minutes, add the MSG and black pepper, then add the roughly chopped spinach and remaining cup of stock. Carefully stir or fold in to combine, then cover and continue cooking 5 to 7 more minutes.
• Once the rice is fully cooked and all liquid is absorbed, stir in 3/4 cup of the parmesan cheese. Stir to combine, then sprinkle the remaining 1/4 cup over the top. Remove from heat, allow to cool slightly, and serve hot.

CHEESY SPINACH CASSEROLE

Steps:

• Preheat oven to 350°.
• Mix the first 7 ingredients together.
• Separately mix the Spinach Mixture ingredients.
• Spread the ingredients from the first mixture in the bottom of a greased casserole.
• Spread the spinach mixture over them and bake at 350 degrees until firm, 45-60 minutes.

CREAMY CHEESY SPINACH DIP

Steps:

• Preheat oven to 425. Grease a 1 1/2 quart shallow baking dish with 1 teaspoon olive oil.
• Heat 2 teaspoons olive oil in a large pot over medium heat. Cook and stir onion and garlic in hot oil until lightly browned, 4 to 7 minutes. Add spinach and simmer until spinach is hot, about 5 minutes. Drain any liquid from the mixture and transfer to a bowl.
• Pour milk into pot and return pot to medium heat. Melt cream cheese into the milk; cook and stir together about 3 minutes.
• Return spinach mixture to pot with 1/2 cup mozzarella cheese and Cheddar cheese; stir to combine. Season the mixture with Worcestershire sauce, salt, and pepper. Pour the mixture into the prepared baking dish and top with 1/2 cup mozzarella cheese.
• Bake in preheated oven until bubbly and golden and golden brown on top, 20 to 25 minutes.

RICE & SPINACH BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook and drain spinach.
• Mix spinach, cooked rice, cheese, eggs, margarine, rosemary, milk, onion, worcestershire sauce and salt.
• Place in a 10 x 6-inch casserole dish and bake 20 to 25 minutes.

KITTENCAL'S SPINACH PARMESAN RICE BAKE

Steps:

• Set oven to 350°F.
• Generously grease a 11 x 7-inch baking dish.
• In a large bowl, combine all ingredients with a wooden spoon, mixing very well to combine.
• Season with salt, pepper and cayenne to taste.
• Transfer the mixture to the prepared baking dish then sprinkle with Parmesan cheese.
• Bake uncovered or covered for 25 minutes or until set (over baking will cause a heavier denser texture if you prefer a lighter texture then bake just until set).
• Top with mozzarella cheese the last 5 minutes of baking (if using).
• Note: for a more fluffier texture casserole, 4 eggs may be used.

SAVORY SPINACH RICE

Steps:

• Combine all ingredients in a 1 1/2 quart casserole dish. Bake at 350 degrees for 25 minutes or until cheese melts. Stir before serving.